Weatherhead Women in Business Virtual Pizza Night: Tiffani Sutton

This event was made possible thanks to the Graduate Student Council.
Weatherhead Women in Business will host a Special Edition Speaker Series Event including Tiffani Sutton-Gilbert from The Cutting Board Academy, sponsored by GSC. The Cutting Board Academy will conduct a virtual cooking workshop focused on Pizza Making from Scratch.  The workshops will be conducted on Tuesday, March 9 from 6 PM - 7:30 PM EST.  The location of the virtual workshop will be conducted via Zoom Meeting.  Maximum attendance is up to 40 attendees.
We welcome Tiffani Sutton! Tiffani is the Founder and CEO of The Cutting Board Academy, a Food Literacy organization that empowers families and communities to understand the importance of Food Literacy and Nutrition Education. As a Food Scientist, Engineer and trained Chef, Tiffani has over 15 years of experience in the food industry- where she continues to practice and expand her knowledge base in the areas of Research and Development (Product and Process), Commercialization, Culinary Arts, Quality/Food Safety and Nutrition for a number of major food corporations, private entities and restaurants. Some of her practical experience includes working with the Kroger Company, Oscar Mayer, Kraft Foods and Nestle USA. Tiffani also serves as an adjunct Culinary and Nutrition professor at Cuyahoga Community College's Hospitality Management Center in Cleveland, Ohio.

Food items list:

2 lb. bag of Flour
2 oz Dry Yeast pkt
12 oz Domino Sugar
8.45 oz. Olive oil
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Tomatoes:

Stem 2 medium OR
Roma 2 medium OR
Sm container of cherry/grape tomatoes
2 oz fresh Garlic

Or 4.5 oz minced garlic

Sweet Onion – 1 medium Or
Yellow Onion – 1 medium
.66 oz Natures Basket Organic Oregano, dried
.66 oz Nature's Basket Organic Fresh Basil
6 oz can Tomato paste

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8 oz. Shredded Mozzarella cheese
8oz. Fresh mozzarella
20 oz or smaller Dole Pineapple Tidbits
5 oz bag Pepperoni
22 oz or smaller bag Tyson Grilled & Ready Chicken breast strips
4.5 oz Diced Jalapeño peppers - jarred/fresh
1 -8oz Bell peppers
2.25 oz Olives- green or black, sliced

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Co-hosted with: Graduate Student Council